Finger-size Salmon Fishcakes

These fishcakes are breaded so they aren't too squishy to survive being picked up, but for older children who eat with forks, you could make tablespoon-sized cakes and just dust them in flour before frying. The ketchup in this recipe gives a subtle tang - add more if you like. This recipe provides protein, omega-3s, iron, calcium, vitamins C, D, and E, and potassium. It was created for babies 9 to 12 months old. Find out more about Annabel Karmel at www.annabelkarmel.com.

Preparations

1. In gently simmering water, poach the salmon until cooked through (about 9 minutes), turning over partway through, then remove and drain. Meanwhile, microwave the potato until soft. Let stand for 10 minutes or until cool enough to handle, then peel off the skin with a sharp knife.

2. Put the potato in a bowl and mash well. Flake the salmon, discard any skin, bones, and very dark meat (which has a stronger flavor), and stir the fish into the potato along with the scallions, mayonnaise, and ketchup. Mix well - you don't want any large pieces of salmon to remain. Roll teaspoonfuls of the mixture into small ball.

3. Put the flour on a plate; put the egg in a bowl; mix the bread crumbs and Parmesan together on another plate. Dust the ball with flour, then dip in egg and coat in bread crumbs. For best results, cover and chill overnight.

4. Heat the oil in a frying pan and cook the fishcakes, turning occasionally, until golden brown on all sides, about 4 minutes. Drain on paper towels and let cool to warm before serving.

Note: To freeze, individually freeze, then store in a freezer bag; cook from frozen, adding 1 minute to the cooking time.

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